Curry Leaf
Also called kadi patta, curry tree leaf
The aromatic leaf of a South Asian tree, unrelated to curry powder. It smells citrusy, nutty and a little like toasted spice when fried in oil.
Flavor profile
Aroma: citrusy, nutty, savory
Good to know
Origin: India and Sri Lanka
Forms: fresh, dried
Storage: Keep fresh leaves in the freezer in a bag. Dried leaves have very little aroma left.
How to use curry leaf
Fry Them in Hot Oil
Drop whole leaves into hot oil or ghee with mustard seeds. They sputter and crisp in seconds and flavor the oil, which you pour over a dish.
Use Them Whole
Leaves are tough and chewy to eat. Leave them in the pot and nudge them to the side of the plate, or chop them very small.
What goes with curry leaf
- Paneer. Curry leaf fried in oil adds citrusy, nutty notes to paneer stir-fries.
- Coconut Milk. Coconut milk's sweet richness softens curry leaf's citrusy, nutty aroma in South Indian curries.
- Mustard Seed. Curry leaf and mustard seeds sputter together in hot oil as a classic tadka.
- Cumin. Cumin joins curry leaf in tempered oil for dals and vegetables.
- Turmeric. Turmeric's earthy color and flavor sit under curry leaf's citrusy aroma.
- Ginger. Ginger's bite and curry leaf's citrus notes season South Indian curries together.
- Garlic. Garlic fried with curry leaf gives dals and chutneys a savory base.
- Chili Flake. Curry leaf's citrus notes cut through chili heat.
- Onion. Onion cooks down sweet under curry leaf's aromatic notes.
- Tomato. Tomato's acidity works with curry leaf in South Indian sambar and rasam.
Mistakes to avoid
- Adding them to a wet dish without frying first, where they stay flat and grassy.
- Buying dried leaves and expecting the same aroma as fresh ones.
Ideas for tonight
- Dal finished with curry leaves and mustard seeds in hot oil
- Coconut chutney tempered with curry leaves
- South Indian coconut fish curry
Curry Leaf: questions
What does curry leaf taste like?
The aromatic leaf of a South Asian tree, unrelated to curry powder. It smells citrusy, nutty and a little like toasted spice when fried in oil., with an aroma that is citrusy, nutty, savory.
What goes well with curry leaf?
Curry Leaf pairs best with paneer, coconut milk, mustard seed, cumin, turmeric. Curry leaf fried in oil adds citrusy, nutty notes to paneer stir-fries.
How do you use curry leaf in cooking?
Fry Them in Hot Oil: drop whole leaves into hot oil or ghee with mustard seeds. They sputter and crisp in seconds and flavor the oil, which you pour over a dish.
How should you store curry leaf?
Keep fresh leaves in the freezer in a bag. Dried leaves have very little aroma left.
What is the most common mistake with curry leaf?
Adding them to a wet dish without frying first, where they stay flat and grassy.
